ALMITA SUPER MARKET Gets Conditional Pass on Health Inspection - Chicago Grocery store

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FOUND REACH IN COOLER AT IMPROPER COLD HOLDING TEMPERATURES. REACH IN COOLER AT 52.3F. CRITICAL VIOLATION. 7-38-005. TAGGED REACH IN COOLER.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER COLD HOLDING TEMPERATURES. FOUND 8 GALLONS OF MILK AT 51.2F, 14 POUNDS OF FRESH CHEESE AT 51.6F, 8 DOZEN EGGS AT 49.7F, 10 NESQUICK MILKS AT 49.8F, AND 10 POUNDS SOUR CREAM AT 51.2F. CRITICAL VIOLATION. 7-38-005. DISPOSED OF APPROXIMATLEY 77 POUNDS OF FOOD. APPROXIMATE VALUE AT 150 DOLLARS.

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER COLD HOLDING TEMPERATURES. FOUND 8 GALLONS OF MILK AT 51.2F, 14 POUNDS OF FRESH CHEESE AT 51.6F, 8 DOZEN EGGS AT 49.7F, 10 NESQUICK MILKS AT 49.8F, AND 10 POUNDS SOUR CREAM AT 51.2F. CRITICAL VIOLATION. 7-38-005. DISPOSED OF APPROXIMATLEY 77 POUNDS OF FOOD. APPROXIMATE VALUE AT 150 DOLLARS.

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.